One of the first things a beginning watercolorist learns is how to make a wash. A wash is a technique where diluted paint is applied to the paper and can be flat, graded, or variegated. Sometimes different washes are built up one on top of the other. It’s harder than it looks.
As I’ve been studying watercolor for about seven years, I go to the annual exhibit at the Salamagundi Club, (not for those with walking issues; steep stairs throughout), of the American Watercolor Society.
Typically at the AWS show there are a great many representational works, often long on technique but short on feeling. As my instructor often says, “If you want your painting to look exactly like the subject, take a photo.” These baseballs are amazingly realistic but, to my mind, lack heart.
The exhibit has many paintings of Venice, flowers, and bicycles. Some of the portraits capture what appears to be the subject’s 
essence, and some landscapes do a good job of evoking, but not precisely delineating, the setting.
Contributors come from all over the U.S. and other countries including China, Peru and my particular fave, Wormit, Fife. Great Britain, where the artist painted the exterior of a dilapidated cottage.
I began painting to give some energy to the right side of my brain. Here is a fairly recent example.
I won’t be taking up a new career but I enjoy my painting sessions enormously.s
This is a recipe that requires almost no cleanup, aka, washing.
Lemon Dill Salmon
- 1 tablespoon butter, softened
- 4 salmon fillets (6 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 medium onion, sliced
- 4 garlic cloves, sliced (I will omit)
- 4 fresh dill sprigs (bah, humbug, sprinkle some dried dill)
- 1 tablespoon minced fresh basil (see above)
- 1 medium lemon, sliced into circles oven to 35
Tear four pieces of foil, each about a foot square. Spread butter in the center of each. Place 1 salmon fillet in the center of each; sprinkle with salt and pepper. Top with onion, garlic if using, dill, basil and lemon. Fold foil around each fillet and seal.Place packets on a sheet pan in the oven. Cook until fish just begins to flake easily with a fork, 8-10 minutes. Open carefully to allow steam to escape.
During cocktail hour preceding dinner, listen to Nat King Cole croon Mona Lisa